Fred Ponnavoys Festive Hot Chocolate
13:55 29 November 2011
If a warm and cosy night by the fire is in
order, add an extra helping of daily decadence with a festive Hot Chocolate
complete with a tasty twist by Fred Ponnavoy, head chef at G Puds.
In this video, Fred demonstrates how to add a
festive touch to Gs Afternoon Pots of Chocolate Ganache and pour a far from
ordinary Hot Chocolate.
Designed to tickle even the most discerning of taste
buds, these indulgent drinks are best enjoyed as a smooth and silky time-out from
party planning. Simply curl up and enjoy!
2 pack of 3 x G ganache 300 ml of full fat milk 2 large oranges 70ml Grand Marnier 250ml whipping cream Grated chocolate or chocolate decorations of
your choice VIDEO
Method Pre-heat your oven to 80C (176C) Wash the oranges under cold water, dry them
using a paper towel before finely grating. Mix the Grand Marnier and half of
the orange zest in a pan and bring to a simmer Sieve this mixture and transfer the zest onto
some baking parchment. Place in the oven
for 30 minutes at 80C (176C) Leave to cool then reduce to a powder using a
grinder. Keep in an airtight container
Let the Grand Marnier syrup cool down and mix
with the whipping cream according to your preference. Whip to a Chantilly
(for you and me that means a light and foamy mixture when the cream is whipped
to peak consistency) and mix with the rest of the fresh orange zest Remove the foil lid from the G Ganache pots and
melt all 3 in the microwave for roughly 30 seconds each Heat the milk, remove from the heat and pour the
ganache over the milk. Whisk the two together and decant into a glass or cup of
your choice (for a bit of daily decadence we like a champagne glass but any
cup, mug or glass works just as well) Add the Chantilly. For the grand finale, sprinkle with the
orange powder as well as some grated chocolate and devour!
For more information and further recipes, visit